Sauteed Pork Chops with Sauce Robert
Ingredients
8 pork chops about 1/2 inch thick
2 tsp peanut, vegetable or corn oil
1/2 cup finely chopped onion
6 tbsp plus 1 tsp of dry white wine
2 tbsp red wine vinegar
1 cup chicken broth
1 tbsp tomato paste
1 tsp corn starch
1 tbsp dijon mustard
salt and freshly ground pepper to taste
Directions
1. Sprinkle the chops with salt and pepper. Heat the oil in a heavy skillet in which the chops will fit in one layer. Add the chops and cook on high about 5 minutes until browned on one side. Turn and continue cooking on high another 5 minutes. The chops should be cooked on high rapidly so they will not toughen. Remove to a warm platter and pour off most of the fat from the skillet.
2. Add onions and cook briefly. Add 6 tbs of wine and the vinegar and stir with wire whisk to dissolve the brown bits on the bottom and sides of pan. Add the chicken broth and tomato paste and stir to blend.
3. Cook 5 minutes and blend the cornstarch and 1 teaspoon of wine into the sauce. Add the mustard and accumulated juices, salt and generous amount of pepper. Heat without boiling and serve with the chops.
